These Maple Dijon Chicken Thighs make for a great one pan meal. The chicken thighs are seared and then baked on top of a bed of apples and onions with sage and then topped with a maple dijon glaze. The one pan makes clean up much easier.
When fall rolls around one of my favorite flavor combinations is apple and sage. Much like my Apple and Sage Roasted Turkey you cannot got wrong with this duo. The honey dijon glaze makes this dish special and it all comes together in one pan. Whether it is served on a bed of rice or another grain or used on a salad this is a great recipe for meal prep and can be easily scaled up for the whole week. The best part is it is done in less than an hour with very little effort.
Table of Contents
Ingredients for Great Maple Dijon Chicken Thighs
The best part of this recipe is that most of the ingredients should already be in your kitchen and pantry. Just a quick run to the store will take care of ingredients like fresh sage and apples.
Chicken thighs: Keeping the bone in and skin on will lead to a flavorful dish however you can use the boneless and skinless version as well. See notes for cooking time modifications.
Pure maple syrup: Pure maple syrup is the name of the game do not use maple flavored syrup for this recipe as it will not thicken while cooking.
Apples: Choose baking apples like Honeycrisp, Braeburn, Pink Lady or Granny Smith apples. These hold their shape while baking and don’t turn into mush.
Sage: You will want to use fresh if possible. However, in a pinch you can use dried sage just cut the measurements in half.
Why Proper Searing Changes Everything
Searing is one of those steps that you never want to miss. While you could skip this step and just go straight to baking the chicken, the flavor will not be the same. Searing will help develop rich flavors that are missed when you forego this step. Much like a finished steak or a good pork chop searing kicks the flavor up a notch.
The proteins and sugars react to the high direct heat and caramelize. This yields that signature flavor and causes the chicken to brown. Also, by searing the skin you make sure that it will stay nice and crispy by the time that you are done cooking. There are a couple of things to take note of. Make sure that the chicken does not get moved often. It is ok to only flip it once. The second is to make sure all of the chicken touches the surface, otherwise they will not sear and instead steam.
Pro tip: Pat the thighs completely dry before seasoning. Any residual moisture on the skin will steam instead of sear.
Why Should I Use Baking Apples?
The biggest reason for this is that you want them to be able to hold their shape while cooking. The best baking apples for this recipe are Honeycrisp, Granny Smith, Braeburn, or Jonagold. Baking apples have denser flesh and lower moisture content than eating apples. When heat breaks down their cell structure, they soften and become tender without collapsing completely.
This is why a Honeycrisp wedge comes out of the oven still looking like a wedge that is sweet, tender, and caramelized around the edges, and a Red Delicious apple will turn into a pile of brown mush. Other apples that are soft like Red Delicious would include apples like McIntosh, Gala, or Fuji that break down too quickly. My favorite way to serve this is to put the apples and onions on the top of a bed of rice and then top it with the chicken.
One Pan Dinner in Under an Hour
This is one of those recipes that you don’t need everything prepped before you start cooking. Once the chicken is searing you can slice the onions and peel and slice the apples. If you use a potato peeler and an apple corer you will make short work of the apples. Then you will have plenty of time to prepare other sides or beverages for your meal.
Start by patting the chicken completely dry and seasoning it. Once the pan is hot then add the oil and place the chicken skin side down. Leave it undisturbed for 3-5 minutes, it will release on its own. Then flip it over and cook for another 3-5 minutes. Take the chicken thighs out of the pan and place them on a plate.
Add the onions and cook for 3-4 minutes until they start to turn translucent. Now you can add the apples and let them sauté for 3-4 minutes until the apples start to soften and the onions start to caramelize. Now all you have to do is place the chicken back into the pan and bake for 25-30 minutes. Brush the chicken with the glaze 10 minutes before it is done and then again 5 minutes before it is done.
What to Serve with Maple Dijon Chicken
This chicken is hearty enough to be the star of the meal, but pairing it with the right sides takes it from good to memorable. The sweet-savory flavors work beautifully with fall vegetables and simple starches that soak up that maple glaze.
For sides that complement the fall flavors, try Roasted Balsamic Brussels Sprouts or Maple Fondant Sweet Potatoes. Since these are on the sweeter side you can also pair this with Wild Rice with Mushrooms or Sautéed Spinach with Lemon.
For entertaining, start with Roasted Butternut Squash Soup with Bacon as a first course. This is the perfect fall soup for the chicken and then finish with Bourbon Baked Hasselback Apples.
Drink Pairings for Fall Chicken
The maple and apple flavors in this dish are perfect with drinks that have a little warmth and complexity. You want something that complements the sweetness without adding too much of its own.
A Pinot Noir is perfect here because the wine has fruit-forward notes that complement the apples. If you prefer white wine, a crisp Riesling works surprisingly well as it pairs well with maple dijon glaze.
Beer lovers should try a brown ale or amber ale.
For something stronger, a wheated bourbon neat is my go-to. The vanilla in bourbon are perfect with the maple glaze, and if you want to be a little extra, make an Old Fashioned with maple syrup instead of simple syrup.
For those avoiding alcohol, sparkling apple cider is my favorite. Serve it chilled with a cinnamon stick for a festive touch.
Similar Recipes You'll Love
If you're enjoying this approach to one-pan chicken dinners, you'll definitely want to try my Sheet Pan Pesto Chicken which uses a similar roasting technique with different flavors. The Brown Sugar and Orange Glazed Chicken is another crowd-pleaser that uses the two-stage glazing method.
For more fall entertaining ideas, the Sage Pork Chops with Bourbon Apples uses the same sage and apple combination with pork instead of chicken. My Chipotle Honey Glazed Chicken Wings give you a hot and sweet appetizer that's perfect for entertaining. Round out your fall menu with Bourbon Cardamom Pear Crisp or Bourbon Bread Pudding for dessert.
One Pan Maple Dijon Chicken Thighs
Equipment
- Large oven-safe skillet or casserole dish
- Instant-read thermometer
- Small bowl for glaze
- Potato peeler
- Apple corer
Ingredients
For the Chicken:
- 2 pounds chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
For the Glaze:
- ¼ cup maple syrup pure
- 1½ tablespoons Dijon mustard
- 1½ tablespoons apple cider vinegar
- 1 tablespoon garlic minced
- 1 tablespoon fresh sage chopped
- ½ teaspoon salt
For the Pan:
- 2 apples cut into wedges
- 1 onion large, sliced
- 10 fresh sage leaves
- 2 tablespoons butter
Instructions
Searing the Chicken:
- Preheat oven to 425°F. Pat chicken thighs completely dry with paper towels and season generously with salt, pepper, and smoked paprika on both sides.2 pounds chicken thighs, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 4-5 minutes. Flip and sear 4 minutes more. Place on a plate and set aside.2 tablespoons olive oil
Roasting the Chicken
- Place the onions in the pan and saute for 3-4 minutes or until they turn translucent. Add the apples and sage and cook for another 4 minutes. Nestle chicken thighs back into the pan, skin-side up, over the apple and onion mixture.2 apples, 1 onion, 10 fresh sage leaves
Roast and Finish:
- Transfer skillet to preheated oven and roast 25-30 minutes until chicken reaches 165°F internal temperature at the thickest part of the thigh.
Making the glaze
- While the chicken is roasting whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic, sage, and salt until smooth. When you have 10 minutes left to cook brush the chicken with half of the glaze. Repeat again at 5 minutes with the remaining broth.¼ cup maple syrup, 1½ tablespoons Dijon mustard, 1½ tablespoons apple cider vinegar, 1 tablespoon garlic, 1 tablespoon fresh sage, ½ teaspoon salt
- Remove the chicken from the pan and add the butter. Spoon the drippings over the chicken and serve.2 tablespoons butter
Notes
Don't skip the searing because this step creates the flavor foundation for the entire dish and ensures crispy skin.
Change your cooking time when you use boneless and skinless chicken thighs reduce your cooking time in the oven to 12-20 minutes depending on their size. You can also reduce the second sear time to 2 minutes.
Internal temperature matters for juicy chicken. Use an instant-read thermometer and pull at exactly 165°F.
Rest before serving for 5 minutes to let the juices redistribute throughout the meat.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 10-12 minutes.
Nutrition
